Savory Herb Cheesecake

Wendell Webber

If cheese and crackers just won't cut it, try this elaborate hors d'oeuvre, which boasts a breadcrumb and pecan crust with a three-cheese filling of Neufchâtel-style cream cheese, Parmesan and goat cheese.

Total Time: 1:15

Prep: 0:30

Level:
Moderate

Serves:
24

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Ingredients

Crust

¾ c. each pecans and dry seasoned bread crumbs

3 tbsp. light stick butter (we used Land O’Lakes)

Filling

2 bricks 1/3-less-fat cream cheese (Neufchâtel)

1 log goat cheese

1 c. reduced-fat sour cream

⅓ c. grated parmesan

3 large eggs

¼ c. oil-packed sun-dried tomatoes

1½ tbsp. each snipped fresh dill and chives

1 tbsp. chopped fresh thyme leaves

Grated zest and juice from 1 lemon

2 tsp. minced garlic

Garnish: fresh dill sprigs and cherry tomatoes

Directions

Heat oven to 350°F. Line the bottom of an 8 x 3-in. springform pan with nonstick foil and coat sides with nonstick spray.

Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.

Place pan in oven; reduce temperature to 325°F. Bake 45 to 50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.

Tips & Techniques

You can prepare and bake cheesecake up to 1 week ahead and refrigerate.